First, take your sushi rice and wash it thoroughly under cold running water until the water runs clear. This removes excess starch and helps the rice achieve the perfect texture.

Place the washed rice in a pot. For every glass of rice, add two glasses of water using the same glass for measurement. So, for 1.5 glasses of rice, you'll add 3 glasses of water.

Bring the rice and water to a boil over high heat. Once it starts boiling, let it cook for exactly two minutes.

After two minutes, reduce the heat to the lowest setting (like '1' on your stove) and let the rice simmer until all the water is absorbed. This usually takes about 10-15 minutes.

Once the water is absorbed, remove the pot from the stove and let the rice sit, covered with a lid, for an additional 10 minutes. This allows the rice to steam and become perfectly fluffy.

While the rice is resting, prepare your seasoning. In a small bowl, mix the rice vinegar, brown sugar, and a pinch of salt until the sugar and salt are fully dissolved.

Once the rice has rested, gently transfer it to a large, non-metallic bowl. Pour the prepared seasoning mix evenly over the rice.

Using a cutting motion with a rice paddle or wooden spoon, gently fold the seasoning into the rice. Avoid mashing the rice; you want to separate the grains and coat them evenly. Let it cool down to room temperature.

Take your smoked salmon and slice it into thin, even strips.

Cut the avocado in half, remove the pit, scoop out the flesh, and slice it into thin strips.

Cut half of the cucumber lengthwise into thin sticks.

Lay one nori sheet on a bamboo sushi rolling mat, shiny side down. If you don't have a mat, plastic wrap on a clean surface can work in a pinch.

Spread a thin layer of cream cheese over the bottom half of the nori sheet.

Take a handful of the seasoned sushi rice and spread it evenly over approximately three-quarters of the nori sheet, leaving about 1-2 cm (half an inch) empty at the top edge.

Arrange a line of smoked salmon, a few cucumber sticks, and avocado slices horizontally across the center of the rice-covered area.

Carefully begin to roll the nori sheet from the bottom, using the bamboo mat to guide you. Apply gentle, even pressure as you roll, ensuring the fillings stay in place and the roll is tight.

Once rolled, gently seal the top edge of the nori by moistening it with a little water if needed.

For cutting the rolls, here's a chef's tip: make sure your knife is very sharp. Before each cut, wet the blade with a little water to prevent the rice from sticking.

Slice each sushi roll into 6-8 pieces, depending on your desired size.

Arrange your beautiful homemade sushi pieces on a plate and enjoy! This recipe yields around 50 pieces, which is perfect for two people.